Pork and leek sausage Bourguignon
Serves: 4
Ingredients
- 500ml strong red wine
- 1 spring thyme
- 1 bay leaf
- 2 tsp sugar
- 2 tbsp butter
- 12 button onions, peeled
- 1 tbsp plain flour
- 2 cloves garlic, crushed
- 500ml beef stock
- 12 button mushrooms
- 2 carrots, peeled and sliced
- 8 pork and leek sausages
- salt and pepper
- fresh parsley, chopped
Method
- Boil the wine with the thyme, bay leaf and sugar until reduced by half, pass through a sieve and set aside.
- Melt the butter in a pan over a medium heat, add the onions and soften, then add the flour and garlic and mix well with a wooden spoon. Pour in the wine mixture and the stock, bring to the boil, then add the mushrooms and carrots and leave to simmer.
- Lightly grill the sausages until coloured, but not cooked through. Add these to the red wine sauce and continue to simmer for 20 mins.
- Check the seasoning, sprinkle with a little chopped parsley and serve with either creamy mashed potato or buttered new potatoes.
